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Baccalà alla Vicentina Baccalà alla Vicentina: A Step-by-Step Recipe Guide

Baccalà alla Vicentina

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Course Main Course
Cuisine Italian

Equipment

  • Equipment Needed
  • Large saucepan or Dutch oven
  • Sharp knife
  • Cutting board
  • Wooden spoon
  • Measuring cups and spoons
  • Serving dish

Ingredients
  

  • Ingredients
  • For the Baccalà:
  • 1 lb 450 g salted cod (baccalà), soaked for 24-48 hours in cold water (changing the water every 8 hours)
  • 1 medium onion finely sliced
  • 2 cloves garlic minced
  • 1 can 14 oz diced tomatoes, drained
  • 1 cup 240 ml extra virgin olive oil
  • 1 cup 240 ml dry white wine
  • 1 tablespoon capers rinsed and drained
  • 1 tablespoon chopped fresh parsley
  • Salt and black pepper to taste

Instructions
 

  • Method
  • Prepare the Baccalà:
  • After soaking the salted cod, rinse it thoroughly under cold water to remove excess salt. Pat dry with paper towels and cut it into 2-inch pieces.
  • Sauté the Onions and Garlic:
  • In a large saucepan or Dutch oven, heat the olive oil over medium heat. Add the sliced onions and cook, stirring occasionally, until they are soft and translucent, about 10 minutes.
  • Add the minced garlic and sauté for an additional minute until fragrant.
  • Add the Tomatoes and Wine:
  • Stir in the drained diced tomatoes and cook for another 5 minutes.
  • Pour in the white wine and let it simmer for about 5 minutes, allowing the alcohol to evaporate.
  • Add the Baccalà:
  • Gently place the pieces of baccalà into the saucepan, ensuring they are nestled among the onions and tomatoes.
  • Sprinkle the capers, parsley, salt, and pepper over the top.
  • Simmer:
  • Reduce the heat to low, cover the pot, and let the baccalà cook gently for about 1.5 hours. Stir occasionally, being careful not to break apart the fish. The baccalà should become tender and flaky.
  • Let it Stand:
  • Once cooked, remove the pot from the heat and let it stand for about 30 minutes. This resting time helps the flavors meld together beautifully.
  • Serve:
  • Serve the Baccalà alla Vicentina warm, drizzled with extra olive oil and garnished with additional parsley if desired. It pairs wonderfully with polenta, crusty bread, or mashed potatoes.
  • Variations
  • Vegetarian Version: Substitute baccalà with hearty vegetables like eggplant or zucchini for a vegetarian-friendly version.
  • Spicy Twist: Add red pepper flakes during the sautéing process for a little heat.
  • Herb Infusion: Experiment with different herbs like thyme or oregano to add new flavors.